It is finally fall! Well at least in most parts of the country! Here in Dallas, we are still sitting around 90 degrees, but I am doing everything I can to get in the spirit of the season. Since I can’t start pulling out all of my sweaters, scarves, or boots yet, I am going through all of my fall recipes and filling my home with the aromas of autumn, starting with these absolutely delicious cream cheese-filled pumpkin muffins!
What says fall more like pumpkin spice?! I started making these muffins last fall and they quickly became a staple in my household! All summer, my boyfriend and I have been counting down the days until we could break out this recipe again. The pumpkin spice paired with sweetened cream cheese filling and cinnamon streusel topping make these the perfect treat for a fun autumn afternoon bite or a sweet morning breakfast.
This recipe yields 24 muffins, so I love making these on Sundays, so we have a quick and easy and super tasty breakfast the rest of the week! You and your family will love these, and I can guarantee they will quickly become a frequently requested item in your kitchen! Bake away my friends!
Note: These muffins are pretty simple to make, but they take a little bit of prep time because you have to freeze the cream cheese mixture in the freezer for at least 3 hours. I usually make the cream cheese mixture the night before I actually want to bake the muffins. That way the cream cheese can chill overnight and then I can make the rest of the muffins at once.
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- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- ½ cup light brown sugar
- 1 cup of flour
- 2 tsp. ground cinnamon
- ¼ cup of unsalted butter, melted
- 3 cups all-purpose flour
- 1 tbsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups pumpkin puree
- 4 large eggs
- 2 cups sugar
- 1¼ cups vegetable oil
- Add the cream cheese and powdered sugar in a medium bowl and mix on medium speed until fully combined and smooth.
- Transfer the cream cheese to a piece of Saran wrap and form the mixture into a log about 2inches in diameter. Wrap the log tightly in the Saran wrap and roll until log shape is consistent. Wrap the Saran covered cream cheese filling in aluminum foil and secure tightly at the ends, so air does not reach the mixture.
- Refrigerate for at least 3 hours, preferably overnight.
- Combine the brown sugar, flour, and ground cinnamon in a medium size bowl. Mix until fully incorporated.
- Add the melted butter and mix until small chunks or crumbs form.
- Transfer to the refrigerator until ready to use.
- Preheat the oven to 425 degrees Fahrenheit. Spray two muffin tins with a non-stick spray or line with 24 paper liners.
- In a medium bowl, combine the flour, pumpkin pie spice, cinnamon, cloves, nutmeg, salt and baking soda. Whisk just until they are fully incorporated.
- In the bowl of your kitchen stand mixer, add the pumpkin puree, eggs, sugar and vegetable oil. Mix on medium speed until fully combined.
- Turn your to a low speed, and gently add the dry ingredients into the wet ingredients. If you have a flour shield for your mixer, these are very helpful here! Mix just until the dry ingredients are fully incorporated, careful not to over mix.
- To assemble, spoon 1-2 tablespoons of the pumpkin batter into each muffin cup or until it is about a third full.
- Remove the cream cheese filling from the freezer and slice the log into 24 equal pieces (usually about ½ inch wide).
- Add one cream cheese slice to each of the muffin tins by placing it on top of the first layer of batter.
- Add 1-2 more tablespoons of batter (or however much you need to fill the cups to the top). The cream cheese should be covered completely.
- Sprinkle each muffin evenly with the crumb topping.
- Bake for 5 minutes at 425 degrees F and then reduce the heat to 350 degrees F (do not take the muffins out of the oven during this stage) and bake for 15 more minutes.
- Allow the muffins to cool for 5 minutes and then transfer them to a wire baking rack until fully cooled.
- Enjoy! These can be eaten right away or stored in an air locked container for 3 days or in the refrigerator for 5 days.
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